ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › oh my gosh, and you think we work hard....
New Posts  All Forums:Forum Nav:

oh my gosh, and you think we work hard....

post #1 of 3
6/27/07 at 8:40pm
Thread Starter 
I had a couple of farmers(one a farmstead cheese maker) and a chocolatier over for dinner tonight.....after 4-7pm farmer's market.
Dinner was outside with wine, but I knew these guys had a 2 hour/2.5 hour drive ahead of them so everything was ready when they showed up at 8pm.
They left at 10 and "have chores to do when they get home". oh man.
I washed dishes, put everything away....it's 10:40 and I'm going to bed.
After working with them for so many years I knew they worked hard but this was mind boggling.
cooking with all your senses.....
Reply

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
post #2 of 3
6/28/07 at 11:17am
I've logged loads of hours catering & kitchen now farming (a very much typical day is 12-15 hours 7 days a week 12 months a year) but in every respect catering & kitchen (a typical day was 16 hrs 6 days a week 6 months then 8-10 hrs 5 days a week for 6 months) was one **** of alot harder. Farming is an active moving around alot job and you get constant little positive moments, not to mention you eat better ... seriously. I remember all the crap I stuffed in my face on the fly catering; I can count the times on my 2 hands that we were ahead on time enough to actually have a family meal. Catering was so hard on your body: wrists hurt, knees hurt, blister on your finger calus, crammed splinter from the 50th skewer up your finger nail with 950 more to go ...
Reply
post #3 of 3
6/29/07 at 12:06am
I have a collegue who works on computers.... and they seem to put in long hours, although there seems to be a debate about whether they get paid hourly/daily... and if daily how many hours consitute a working day.

My collegue sometimes has little blisters on his fingers from tapping the keyboard so many times...
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › oh my gosh, and you think we work hard....